Quick Chicken Cacciatore

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By Lisa Assoni, Resident since 2016

Suffering from the post Holiday Blues? This recipe will cure most ills. This was my signature dish when designing food for my ShortCut Cook Television show. If cooking for one, leftovers are a quick-next-day fix. The holidays can bring forth some uncomfortable feelings. Some feel depressed, unhappy, or unmotivated to engage with others. It’s time now to just get ready to sit right down to a healthy, fast and easy meal. Share with a friend.

• 1 whole cooked deli chicken, prefer organic (remove skin, separate into pieces)

• 14 ½ oz diced, stewed tomatoes (fresh tomato slices really makes the dish more enticing)

• 8 oz. fresh, pitted Italian olives or 14oz. can whole ripe pitted olives, drained

• 8 oz. freshly cooked mushrooms

• 4 ½ oz. jar marinated artichoke hearts, drained and rinsed

• 1/4 cup sherry

• 2 Tbs. minced garlic

• 2 Tbs. Italian seasoning

In medium to large microwaveable bowl or casserole dish, mix all the above ingredients. Make sure chicken is smothered in sauce. Microwave approximate time is 7 to 8 minutes, or until hot. Careful when removing.

For a nice thick sauce, drain liquid from bowl into a sauce pan. In a separate small bowl, add two ounces cold water and 1 teaspoon corn starch or flour. Mix well. Add to sauce pan. Stir over low heat until nice and thick. Garnish with Italian parsley. (optional)